31results about How to "Reduce food waste" patented technology

A meal kit for preparing at least two different distinct hot meals in which the meal kit comprises an outer container, a plurality of ingredients in individual containers placed within the outer container, and a set of instructions contained on or within the outer container describing at least two different ways of combining the plurality of ingredients to form at least two distinct hot meals, wherein different non-overlapping preparation times are associated respectively with the at least two different ways of combining the plurality of ingredients to make distinct hot meals. The meal kits provide savory, and conveniently and flexibly prepared, one-stop meal kits for consumers.

The device for treating food wastes is attached to a lower side of a drainage port of a kitchen sink for thereby dehydrating food wastes, grinding the same into small pieces, so that it is possible to significantly decrease the amount of food wastes. The device for treating food wastes comprises a housing which includes a feeding port formed at an upper side of the same for feeding food wastes, a drainage port formed at one side of a lower surface of the same for discharging leachate separated from the fed food wastes, and a discharge hole formed at the other side of the lower surface of the same for discharging dehydrated remnants among the food wastes; an inner casing which is installed at a certain distance from an inner wall of the housing and includes a drainage net installed at an upper side for discharging water fed together with the food wastes, a drum which is installed at a center of the same and has a plurality of wall surface blades at an inner circumferential surface, and a dehydration net installed at a lower side of the same for discharging leachate; a grinding screw which is vertically installed at an inner side of the inner casing and includes a plurality of screw blades installed at an outer circumferential portion and contacting with a wall surface blade of the drum, and the dehydration net.

The invention discloses an intelligent refrigerator online shopping system which comprises a user managing terminal, a merchant managing terminal, an online shopping platform terminal and a display touch screen on a refrigerator. The user managing terminal is mounted on the intelligent refrigerator and is connected with the display touch screen, the user managing terminal, the merchant managing terminal and the online shopping platform terminal communicate through the cloud end, a user uses the user managing terminal to enter the intelligent refrigerator online shopping system, searches for merchandises online and pays online, a merchant uses the merchant managing terminal to provide various merchandises and provides an enterprise food information database, and the online shopping platform terminal is used for managing merchants, users and payment and providing the functions of merchandise advertisement pushing, merchandise searching, client managing, merchandise evaluating and ordering and paying. The intelligent refrigerator online shopping system has the advantages that convenience is brought to shopping needed fresh merchandises online at any time for users, food materials existing in the refrigerator are displayed in time, and waste of a large amount of food is avoided.

A food cutting guide comprising a base for supporting and cutting food, said base having first and second planar surfaces, a peripheral edge, and a plurality of cutting grooves formed in at least one of the planar surfaces to facilitate and guide the movement of a food cutting utensil in cutting the food, and at least one centering guide disposed inwardly from said peripheral edge on at least the planar surfaces having said cutting grooves; wherein said at least one centering guide facilitates the placement of the food in the center of the cutting surface; and wherein said plurality of cutting grooves are equally spaced to facilitate cutting equal size slices of food.

The invention provides fattening feed for house-feeding sheep and a preparation method thereof, and relates to feeds. The feed is prepared from the following raw materials: biscuit dregs, soybean hulls, DDGS, molasses, urea, rapeseed dregs, peanut meal, fresh corn stalks, dried peanut vines and additive. The preparation method comprises the following steps: adding water into the peanut stalk sections and corn stalk sections, grafting bacillus natto, drying and cooling after anaerobic digestion to obtain a fermented mixture A; adding water into ground rapeseed dregs and peanut meal, grafting aspergillus niger and bacillus natto to obtain a fermented mixture B; grafting saccharomyces cerevisiae into ground biscuit dregs, flattening and fermenting to obtain a fermented mixture C; mixing the fermented mixture A, the fermented mixture B, the fermented mixture C, ground soybean hull and ground DDGS, adding additive and urea, and mixing once again; and finally adding molasses for mixing to prepare the fattening feed for house-feeding sheep. The feed has high bioavailability, comprehensive nutrition and excellent fattening effect.

The inventive warmer apparatus comprises a holding unit, enclosed on four sides, but open at the top to allow restaurants and kitchen operators easy access to food held in it. Food in the apparatus is exposed to radiant heat generated by a heated bottom surface and to hot convection air. Part of the convection air is used to create an air curtain to improve heat loss characteristics and protect from the environment. The apparatus uses a combination of radiant heat, convection air and a warm air curtain to keep food products hot and crisp. The air curtain provides additional food protection. The warmer apparatus conditions food to attain a noncooking biologically safe temperature and to retain its freshly cooked texture and internal moisture for at least twenty minutes. This allows restaurants to serve such food items longer to its customers, allowing more efficient batch cooking and significantly reducing food waste.

The device for treating food wastes comprises a housing which includes a feeding port formed at an upper side of the same for feeding food wastes, a drainage port formed at one side of a lower surface of the same for discharging leachate separated from the fed food wastes, and a discharge hole formed at the other side of the lower surface of the same for discharging dehydrated remnants among the food wastes; an inner casing which is installed at a certain distance from an inner wall of the housing and includes a drainage net installed at an upper side for discharging water fed together with the food wastes, a drum which is installed at a center of the same and has a plurality of wall surface blades at an inner circumferential surface, and a dehydration net installed at a lower side of the same for discharging leachate; a grinding screw which is vertically installed at an inner side of the inner casing and includes a plurality of screw blades installed at an outer circumferential portion and contacting with a wall surface blade of the drum, and the dehydration net.

A preparation method of a fruit and vegetable preservation film is used for preparing a three-layer co-extrusion film having a thickness ranging from 0.02 mm to 2.0 mm. A preservation master-batch composed of 5-20% of an inorganic nano-powder and 80-95% of a resin material is uniformly distributed in one layer of the co-extrusion film.

Various mechanisms for reducing food waste in a food waste disposer are disclosed. In each of the reduction mechanisms, structures are provided for shearing food waste as it passes through or past a rotating shredder plate of the disposer. In one embodiment, the reduction mechanism has a rotatable plate coupled to a rotational source and positioned for rotation relative to an inner wall of a stationary ring. The plate has a fixed lug attached to the rotatable plate and has a movable lug attached to the rotatable plate. In another embodiment, the reduction mechanism includes a rotatable plate coupled to a rotational source and a stationary plate disposed adjacent the rotatable plate. The stationary plate or impeller defines a plurality of apertures therethrough. At least one first portion of the rotatable plate or impeller shears over at least some of the apertures in the stationary plate to shear the food waste.

A method of utilizing a food cutting guide that has a base having a circular first and circular second planar surface. The guide has a plurality of grooves formed in at least one of the planar surfaces and at least one centering guide formed on the at least one of the planar surfaces to facilitate cutting equal size slices and / or sections of food. A wider angled guide groove is formed at the end of each of the plurality of grooves. At least one centering groove / mark is concentric about an intersection of the plurality of grooves to center a pizza or food item. The cutting guide comprises at least one handle. A guide material comprises food safe and / or NSF approved plastic, wood and plastic composites, bamboo, wood, ash, hickory, oak, walnut, maple, purple heartwood, chestnut, cherry; plastic, porcelain, metal, stone, wood composite materials, glass, porcelain, bamboo, recycled paper composite, countertop material, plastic composite materials, and food safe materials; wherein the cutting guide first and second planar surfaces have enough friction so that protrusions are not necessary to stabilize the equal size slices and / or sections of food during cutting.

A valve assembly for use on a food storage container including an opening formed in the lid member, at least one air hole formed adjacent thereto, a valve member extending through the lid opening having a portion thereof extending over the at least one air hole when the valve member is in its closed position, the valve member being movable to an open position wherein the portion of the valve member extending over the at least one air hole is at least partially uncovered from the at least one air hole when a vacuum is generated within the storage container, and a vacuum release button engageable with the valve member and movable from a first position wherein the valve member remains in its closed position to a second position wherein the valve member is moved to its open position for releasing the vacuum generated within the storage container.

The present invention provides an agitator that uniformly mixes contents in an agitation vessel through rotation. The agitator includes a rotating shaft, a plurality of connecting members, a plurality of agitating blades, and an auxiliary agitating blade. One end of the rotating shaft is connected to a driving unit. Each of the connecting members has a predetermined length, and one ends of the connecting members are fixed to the rotating shaft at different positions in a longitudinal direction of the rotating shaft. The plurality of agitating blades arc fixed to the other ends of the plurality of connecting members, respectively, so as to be inclined downward. The auxiliary agitating blade has the shape of a strip curved at a predetermined angle. One end of the auxiliary agitating blade is fixed to the rotating shaft or the connecting member, and the other end thereof is disposed inside the agitating blade near a lower side of one of the agitating blades with a predetermined distance therebetween.

A marking device is disclosed. In at least one embodiment, a marking device having a refillable, washable marking composition for use on food containers, and the like, that is food-safe and non-toxic includes: a housing, elongated and generally cylindrical in form and having a hollow interior channel; a marking composition disposed within the hollow interior channel of the housing, the marking composition consisting of a natural wax; a fatty acid; and a toner; and a marker tip removably coupled to the housing to receive the marking composition within the housing as it is extended outwardly for use.

A food cutting guide comprising a base for supporting and cutting food, said base having first and second planar surfaces, a peripheral edge, and a plurality of cutting grooves formed in at least one of the planar surfaces to facilitate and guide the movement of a food cutting utensil in cutting the food, and at least one centering guide disposed inwardly from said peripheral edge on at least the planar surfaces having said cutting grooves; wherein said at least one centering guide facilitates the placement of the food in the center of the cutting surface; and wherein said plurality of cutting grooves are equally spaced to facilitate cutting equal size slices of food.

A method and apparatus for the detection of Acrylamide precursors in raw potatoes including: illuminating at least one region of a raw potato's surface with an illumination beam; measuring the intensity of light scattered by the potato; generating a detection signal based on the measured intensity of scattered light; comparing the detection signal to a predefined threshold; and classifying the potato as having a high Acrylamide precursor concentration if the detection signal exceeds the predefined threshold.

A valve assembly for use on a food storage container including an opening formed in the lid member, at least one air hole formed adjacent thereto, a valve member extending through the lid opening having a portion thereof extending over the at least one air hole when the valve member is in its closed position, the valve member being movable to an open position wherein the portion of the valve member extending over the at least one air hole is at least partially uncovered from the at least one air hole when a vacuum is generated within the storage container, and a vacuum release button engageable with the valve member and movable from a first position wherein the valve member remains in its closed position to a second position wherein the valve member is moved to its open position for releasing the vacuum generated within the storage container.

The invention discloses a kitchen knife convenient to use. The kitchen knife convenient to use comprises a knife body and a baffle. The baffle is composed of two surfaces perpendicular to each other, the cross section of the baffle is L-shaped, one surface of the baffle is perpendicular to the plane where the knife body is located, and a magnetic attaching piece is arranged on the other surface of the baffle. The magnetic attaching piece is attached to the upper portion of the knife body through magnetism, and the connection portion of the two surfaces of the baffle is attached to the back of the knife. The kitchen knife convenient to use solves the problem that when cut food is collected and placed in a vessel through an existing kitchen knife, the food scatters easily.

A method of utilizing a food, cutting guide that has a base having a circular first and circular second planar surface. The guide has a plurality of grooves formed in at least one of the planar surfaces and at least one centering guide formed on the at least one of the planar surfaces to facilitate cutting equal size slices and / or sections of food. A wider angled guide groove is formed at the end of each of the plurality of grooves. At least one centering groove / mark is concentric about an intersection of the plurality of grooves to center a pizza or food item. The cutting guide comprises at least one handle. A guide material comprises food safe and / or NSF approved plastic, wood and plastic composites, bamboo, wood, ash, hickory, oak, walnut, maple, purple heartwood, chestnut, cherry; plastic, porcelain, metal, stone, wood composite materials, glass, porcelain, bamboo, and food safe materials.

A roller grill cover having: an elongated body that extends over the length of the grill rollers and which includes a pair of arms for engaging the top of the sides of the roller grill to provide stability for the cover; a front flange is angled downwardly from the front end of the body to limit a consumer's view of the rollers (and their contents) underneath and behind the flange. The body may include a rear flange that extends upwardly to provide access to the rollers behind the front flange for product placement and removal. The front flange may include a mirror finish or other reflective materials to allow the food items on the front rollers to be reflected off of the flange to give the visual appearance that there are more food items then actually shown.

The inventive food holding apparatus comprises a holding area that accommodates food and warms the food with heat radiated by a bottom surface and with warm convection air. Part of the convection air forms an air curtain having a Bernoulli effect that removes excess moisture from the external surface of the food and maintains the food in a warm, crisp condition. The apparatus conditions food to attain a biologically safe noncooking temperature and to retain its freshly cooked texture and internal moisture for more than two hours. This lets restaurants serve the food longer to its customers, allowing efficient batch cooking and significantly decreasing food waste.

A printed gas sensor, comprising a metalloporphyrin dye, has first and second modes, and a nanoporous carrier material comprising a plurality of particles measuring less than 5 μm; the particles have a plurality of pores, the pore size in the range 5-50 nm, wherein the metalloporphyrin dye is bound to the nanoporous carrier material. The disclosure further comprises a method of preparing a gas sensing composition for detection of food status and a digital expiry date device system, which comprises a packaging material with inner and outer surfaces; a first transponder disposed on the inner surface and a second transponder disposed on the outer surface. A sensor portion is electrically connected to the first transponder for detecting food status and communicating the status to the second transponder. The sensor portion comprises a metalloporphyrin dye which configures an impedance change upon binding with an gaseous analyte, and a printed numerical array.

The present invention relates to a method (10) for distributing surplus items from a plurality of items of the same type, which includes providing to unlimited number of users an electronic interaction platform (2a, 42) for submitting at least one request (2) for a surplus item and / or for submitting at least one offer (4) of a surplus item, wherein said electronic interactive platform is configured for correlation (9) of such request and such offer according to a predetermined first criterion (6). The invention further relates to a computer system (20), a computer program (30) and a data carrier (40).

Information for selecting a food menu item based on an ingredient is provided to a user. In a user terminal device such as a smartphone, when a category is selected on an initial screen, the screen shifts to a large category screen. When “TORI-NIKU (CHICKEN)” is selected, the screen shifts to a sub-category screen. Alternatively, when “AIUEO (JAPANESE ALPHABET)” is selected on the initial screen and “TO” is selected on a character palette screen, a screen including ingredients having names each beginning with “TO” is displayed and, when “TORI-NIKU” is selected, the screen shifts to the sub-category screen. When “SASAMI (CHICKEN FILLET)” is selected on the sub-category screen, the screen shifts to a second ingredient selection screen. Under and on the right side of “SASAMI”, “SALAD HOURENSO (SPINACH)”, “ZA-SAI (PICKLED MUSTARD STEM)”, “NEGI (GREEN ONION)”, “PIMAN (GREEN PEPPER)”, and the like each as only one ingredient or a matching ingredient are displayed.

The invention discloses an ecology-imitating soil covering cultivation method for cordyceps cicadae. The aim is to realize real ecology-imitating cultivation to reduce exploitation of natural wild cordyceps cicadae and accordingly relieve the pressure caused by lack of cordyceps cicada wild resources. The method includes the steps that cordyceps cicadae strains (Dajiang mountain cordyceps cicadae)are inoculated into a triangular flask inclined plane and cultured for seven days at constant temperature, spores on the inclined plane are eluted with sterile water, the concentration of spore suspension liquid is adjusted, tussah pupae are injected with the spore suspension liquid, generally cultured at room temperature until white hyphae emerge and then covered with soil to be planted in a flower pot, the soil covering depths of the tussah pupae include the four depths of 1 cm, 2 cm, 3 cm and 4 cm for treatment, fifteen tussah pupae are involved in each treatment, and culturing is performed at the room temperature until sporocarps are mature; growth conditions are recorded for comparison, and finally it is obtained that the effects are good when the soil covering depths are 1 cm and 2cm.

The invention discloses an anti-waste self-help dining system for monitoring the weight residual food. A dish storage entrance is formed in a side surface of a cabinet body; a control panel is arranged on the side surface of the cabinet body; a dining card display screen, a dining card recognition area and a dish outlet are arranged on the front end surface of the cabinet body; a dish storage mechanism corresponding to the dish storage entrance, a dish push-out mechanism corresponding to the dish outlet, a dish transferring mechanism positioned above the dish storage mechanism and the dish push-out mechanism, and a PLC arranged on the rear side inside the cabinet body are arranged inside the cabinet body through a bracket; a weighing mechanism is arranged outside the cabinet body, is connected with the PLC through a lead, and is used for weighing used dishes and used for transmitting weighing information into the PLC for storage. By adopting the anti-waste self-help dining system, dishes can be sequentially dispatched to diners after dining cards are wrapped, and the weight of the residual food of the diners after dining can be monitored, so that the problem that food can be wasted as people overestimate the appetite in self-help dining can be solved, the diners can form a good food saving habit, and the purpose of saving food in self-help dining can be achieved indeed.

A method and apparatus for the detection of Acrylamide precursors in raw potatoes including: illuminating at least one region of a raw potato's surface with an illumination beam; measuring the intensity of light scattered by the potato; generating a detection signal based on the measured intensity of scattered light; comparing the detection signal to a predefined threshold; and classifying the potato as having a high Acrylamide precursor concentration if the detection signal exceeds the predefined threshold.

The invention relates to a food material purchasing management method and system, and relates to the technical field of purchasing management. The method comprise the following steps: obtaining a total food material use amount in a preset period; according to the preset period and the total food material use amount, generating a daily average food material use amount; receiving a customer demand time period, wherein the customer demand time period comprises a demand start date and a demand end date; based on the demand start date and the demand end date, generating the number of days required by a customer; according to the number of days required by the customer and the daily average food material use amount, generating a first-level estimated purchase quantity, and displaying the first-level estimated purchase quantity. The food material purchasing management method and system have the effects of facilitating food material purchase management and reducing food material waste.